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Spicy Eggplant With Caramelized Onions

Total Time: 1 HR Makes: 15 Appetizers
Prep Time: 20 MIN Cook Time: 40 MIN

Sauteed eggplant takes center stage in this crispy appetizer that also features feta, red peppers and caramelized onions.

  • 3 teaspoons olive oil, divided
  • 1 tablespoon onions julienne-cut, for garnish
  • ½ teaspoon garlic, minced
  • 1 ⅔ cup eggplant, peeled, ½” cubed
  • 2 tablespoons red bell peppers, diced
  • 3 tablespoons salsa
  • ¼ cup fresh spinach, coarsely chopped, firmly packed
  • 1 tablespoon sun-dried tomatoes, julienne cut
  • 2 tablespoons reduced-fat feta cheese
  • 1 package (15 count) Athens® Phyllo Shells


Preheat oven to 350°F. In a small skillet, heat 1 teaspoon of oil over medium heat. Add onions and slowly sauté until fully caramelized and dark brown, about 5 minutes. Remove onions and set aside.

Heat 2 teaspoons of oil, add garlic and sauté for 1-2 minutes. Add eggplant and sauté for 7-10 minutes. Add bell peppers and salsa. Simmer until all liquid has evaporated.

Add spinach, tomatoes and cheese. Mix lightly. Spoon filling into each phyllo shell. Bake in oven for 5 minutes. Garnish with the caramelized onion. Serve warm.